Thread: [LONG] Barcelona, part 2 - wines

Mark Lipton <[email protected]> wrote:

> This was a mixture of Xarel-lo (the major component), another
> grape I didn't write down and Chardonnay (in minor quantities).

The other grape is either Macabeo (= Viura) or Parellada.

M.

Michael Pronay wrote:
> Mark Lipton <[email protected]> wrote:
>
>
>>This was a mixture of Xarel-lo (the major component), another
>>grape I didn't write down and Chardonnay (in minor quantities).
>
>
> The other grape is either Macabeo (= Viura) or Parellada.

That makes sense, and my best guess is that it was Macabeo, but I just
didn't get it written down before I forgot. It's my age showing

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

In article <h1kenc$snc$[email protected]>, Mark Lipton <[email protected]>
wrote:

> On the Air France flight:
>
> NV Heidsieck Monopole Brut
> nose: lightly toasty
> palate: slightly creamy, modest acidity, lemony
>
> '07 La Vieille Ferme Blanc Côtes de Ventoux
> nose: slightly floral, minerals
> palate: simple, correct, decent acidity
>
> '04 Marques de Riscal Rioja Reserva
> nose: meaty, floral
> palate: red, plummy fruit, perhaps slightly cooked, meat, chalky tannins
>
> Dinner at Monvínic:
>
> '07 Dönnhoff Tonschiefer Riesling Trocken
> nose: stones and peaches
> palate: bone dry, grapefruit, high acidity
>
> (with a salad of tomatoes and shrimp, dressed with oil)
>
> '07 Telmo Rodriguez Rueda 'Basa'
> nose: green, herbal
> palate: crisp, lean, modest fruit
>
> (with a selection of charcuterie)
>
> '00 Comte Armand Pommard 1er Clos des Epeneaux
> nose: initially Bretty, later turning into pencil lead and tart raspberry
> palate: bright, chalky tannins, deep red berry fruit
>
> (with a mushroom salad and pigeon with parmentier)
>
> [N.B.: I had asked Cesar, the sommelier, for advice on which '00 Burg to
> open, this one or a Chandon de Briailles Corton. His response was that
> the latter was still very tannic, so we opted for the former and had no
> regrets]
>
> Wines at El Celler de Can Roca:
>
> NV Albet i Noia "El Celler" Cava
> nose: floral, lightly fruity with herbal overtones
> palate; delicate mousse, good acidity, very lightly toasty, creamy
> texture, herbal finish
>
> This was a mixture of Xarel-lo (the major component), another grape I
> didn't write down and Chardonnay (in minor quantities).
>
> '07 Rebholz Riesling Trocken "Im Sonnenschein"
> nose: stones, floral, citrus
> palate: grapefruit and stones
>
> '05 Can Ràfols dels Caus Xarel-lo 'Pairal' Penedés
> nose: slight hint of botrytis, slight note of oxidation
> palate: high acidity, dry, slightly oxidative
>
> Hidalgo 'La Panesa' Jerez Fino
> nose: butterscotch, nutty
> palate: bone dry, nutty, oxidative Sherry flavors
>
> '07 Bodegas Valdesil Valdeorras
> nose: minerals, citrus, a hint of flowers
> palate: crisp acidity, off-dry
>
> On first whiff, this Godello struck me as very Muscadet-like. In the
> mouth, the off-dry character distinguished it. An altogether lovely wine.
>
> '06 Clos Mogador Clos Nelin Priorat Blanco
> nose: alcohol, butter, licorice
> palate: acidity, rich mouthfeel, white stonefruit
>
> This wine tasted like Roussanne, but is more likely a blend of Grenache
> blanc with Macabeo. On its own, the wine was a bit hot, but paired with
> the sea bass with olives, this wine was superb. Quite a revelation.
>
> '03 Clos Martinet Priorat
> nose: Zinfandel!! spice, pencil lead
> palate: high acid, spice, Zinberry fruit
>
> One sniff of this and I turned to Jean and asked her, "What does this
> smell like?" Her instantaneous response was "ZInfandel," thereby
> confirming that I hadn't lost my marbles. Lively red berry fruit really
> reminded us of a well-made Zin, made only a little less believable by
> the high acidity. Not overextracted or overripe.
>
> '04 F. Villard St.Joseph
> nose: hints of Band-Aid, red fruit
> palate; forward fruit, grapefruit acidity, gamey complexity
>
> '90 Lustau Oloroso Abocado
> nose: nutty, butterscotch
> palate; acidic entry, nuts, peanut butter on the finish
>
> '02 Dr. Bürklin-Wolf RIesling Auslese Gaisbhöhl
> nose: orange, apricot, botrytis
> palate: high acidity, citrusy flavors
>
> Fernando de Castillo Pedro Ximénez Jerez
> nose: raisins, baking spices
> palate: intense, thick, raisiny
>
> Monvínic revisited:
>
> '05 Schloss Gobelsburg Riesling Alte Reben
> nose: hint of petrol, lime, stone fruit
> palate: crisp acidity, rich mouthfeel, citrus
>
> '07 Dönnhoff Riesling Dellchen
> nose: lime, apricot/peach
> palate: medium body, fruity
>
> Bodegas Pedro Domecq Palo Cortado Capuchino
> nose: slightly oxidative, instensely nutty
> palate: dry entry, spicy, long finish
>
> Additional wine:
>
> '08 Torres de Casta Rosado
> nose: fresh strawberry fruit, stones
> palate: crisp acidity, bright, light fruit
>
> (End of travelogue)
> Mark Lipton

Thanks for the notes Mark. Sounds like a 50th birthday well spent.

On Jun 21, 12:59*am, Mark Lipton <not...@eudrup.ude> wrote:
> On the Air France flight:
>
> NV Heidsieck Monopole Brut
> nose: lightly toasty
> palate: slightly creamy, modest acidity, lemony
>
> '07 La Vieille Ferme Blanc Côtes de Ventoux
> nose: slightly floral, minerals
> palate: simple, correct, decent acidity
>
> '04 Marques de Riscal Rioja Reserva
> nose: meaty, floral
> palate: red, plummy fruit, perhaps slightly cooked, meat, chalky tannins
>
> Dinner at Monvínic:
>
> '07 Dönnhoff Tonschiefer Riesling Trocken
> nose: stones and peaches
> palate: bone dry, grapefruit, high acidity
>
> (with a salad of tomatoes and shrimp, dressed with oil)
>
> '07 Telmo Rodriguez Rueda 'Basa'
> nose: green, herbal
> palate: crisp, lean, modest fruit
>
> (with a selection of charcuterie)
>
> '00 Comte Armand Pommard 1er Clos des Epeneaux
> nose: initially Bretty, later turning into pencil lead and tart raspberry
> palate: bright, chalky tannins, deep red berry fruit
>
> (with a mushroom salad and pigeon with parmentier)
>
> [N.B.: I had asked Cesar, the sommelier, for advice on which '00 Burg to
> open, this one or a Chandon de Briailles Corton. *His response was that
> the latter was still very tannic, so we opted for the former and had no
> regrets]
>
> Wines at El Celler de Can Roca:
>
> NV Albet i Noia "El Celler" Cava
> nose: floral, lightly fruity with herbal overtones
> palate; delicate mousse, good acidity, very lightly toasty, creamy
> texture, herbal finish
>
> This was a mixture of Xarel-lo (the major component), another grape I
> didn't write down and Chardonnay (in minor quantities).
>
> '07 Rebholz Riesling Trocken "Im Sonnenschein"
> nose: stones, floral, citrus
> palate: grapefruit and stones
>
> '05 Can Ràfols dels Caus Xarel-lo 'Pairal' Penedés
> nose: slight hint of botrytis, slight note of oxidation
> palate: high acidity, dry, slightly oxidative
>
> Hidalgo 'La Panesa' Jerez Fino
> nose: *butterscotch, nutty
> palate: bone dry, nutty, oxidative Sherry flavors
>
> '07 Bodegas Valdesil Valdeorras
> nose: minerals, citrus, a hint of flowers
> palate: crisp acidity, off-dry
>
> On first whiff, this Godello struck me as very Muscadet-like. *In the
> mouth, the off-dry character distinguished it. *An altogether lovely wine.
>
> '06 Clos Mogador Clos Nelin Priorat Blanco
> nose: alcohol, butter, licorice
> palate: acidity, rich mouthfeel, white stonefruit
>
> This wine tasted like Roussanne, but is more likely a blend of Grenache
> blanc with Macabeo. *On its own, the wine was a bit hot, but paired with
> the sea bass with olives, this wine was superb. Quite a revelation.
>
> '03 Clos Martinet Priorat
> nose: Zinfandel!! spice, pencil lead
> palate: high acid, spice, Zinberry fruit
>
> One sniff of this and I turned to Jean and asked her, "What does this
> smell like?" Her instantaneous response was "ZInfandel," thereby
> confirming that I hadn't lost my marbles. *Lively red berry fruit really
> reminded us of a well-made Zin, made only a little less believable by
> the high acidity. *Not overextracted or overripe.
>
> '04 F. Villard St.Joseph
> nose: hints of Band-Aid, red fruit
> palate; forward fruit, grapefruit acidity, gamey complexity
>
> '90 Lustau Oloroso Abocado
> nose: nutty, butterscotch
> palate; acidic entry, nuts, peanut butter on the finish
>
> '02 Dr. Bürklin-Wolf RIesling Auslese Gaisbhöhl
> nose: orange, apricot, botrytis
> palate: high acidity, citrusy flavors
>
> Fernando de Castillo Pedro Ximénez Jerez
> nose: raisins, baking spices
> palate: intense, thick, raisiny
>
> Monvínic revisited:
>
> '05 Schloss Gobelsburg Riesling Alte Reben
> nose: hint of petrol, lime, stone fruit
> palate: crisp acidity, rich mouthfeel, citrus
>
> '07 Dönnhoff Riesling Dellchen
> nose: lime, apricot/peach
> palate: medium body, fruity
>
> Bodegas Pedro Domecq Palo Cortado Capuchino
> nose: slightly oxidative, instensely nutty
> palate: dry entry, spicy, long finish
>
> Additional wine:
>
> '08 Torres de Casta Rosado
> nose: fresh strawberry fruit, stones
> palate: crisp acidity, bright, light fruit
>
> (End of travelogue)
> Mark Lipton
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Happy birthday and anniversary!
Sounds like nice trip.
Glad the Comte Armand is drinking well, lots of 2000s are.
Interesting you could get so many non-Spanish wines.
My experience was Godello is limited, but I've liked ones I tried,
though Santiago warned me there's much junk

DaleW wrote:

> Happy birthday and anniversary!
> Sounds like nice trip.
> Glad the Comte Armand is drinking well, lots of 2000s are.
> Interesting you could get so many non-Spanish wines.
> My experience was Godello is limited, but I've liked ones I tried,
> though Santiago warned me there's much junk

Thanks, Dale. The two places most of the wines come from (Can Roca and
Monvínic) are likely exceptions within Spain. The former is owned by a
guy with an importing business and the latter was founded by a obsessive
wine lover (a la Veritas). Regarding Godello, here's what Victor de la
Serna just told me:

There are several other interesting godello producers in Valdeorras,
Bierzo and Ribeira Sacra now. The names to remember are A Tapada
(Guitián), Rafael Palacios (As Sortes), Valdesil, Joaquín Rebolledo,
Godeval (who are the people who brought the variety back from
near-extinction in the 1970s) and Telmo Rodríguez (Gaba do Xil).

Lastly, I notice that some sites like Snooth list Verdelho as an
alternate name for Godello, which apparently comes from Jancis Robinson.
However, both the producer of Valdesil and VdlS disagree:

Note that you can get godello from northern Portugal too, but in that
case the grape's called gouveio.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net